Chicken and Leek Pot Pie

Delicious and filling chicken and leek pie with the scrumptious homemade pastry. This is another great way to use up leftover chicken.

Serve with a green salad.

(Serves 4)

Ingredients:

For pastry:

170 gram of plain flour

75 gram of butter

40 ml cold water

Pie filling:

½ of medium chicken, boiled

2 small leeks, sliced

125 ml chicken stock

50 ml milk

1-2 tablespoon flour

1 small onion, chopped

2 teaspoons of butter

Salt, pepper to taste

Method:

For pastry, combine the flour and butter by rubbing the mixture with your fingertips till it resembles breadcrumbs. Then little by little start adding water, and knead gently till the pastry binds together and the edges of the bowl are clean. Chill for about 30 minutes.

For the filling, remove chicken from the bone and cut in chunks, then mix with the leeks. Place the filling to the heatproof dish, I used 25x25 cm dish.

For the sauce, heat up saucepan and add butter. When butter is melted add chopped onion and sauté for 3-5 minutes then add flour and stir for a minute. Add milk and chicken stock, bring it to a boil; simmer for 5 minutes. Stir sauce occasionally with a whisk to avoid any lumps. When ready remove from the heat and let it cool for a bit then pour over chicken and leek filling.

Preheat oven to 200 degrees C.

Transfer pastry on the lightly floured surface and roll out into 5 mm thick layer.

Lay over the pie filling, lightly press down the edges and cut off any excess pastry. Cut a small hole in the middle of the pie to allow steam to escape.

Bake for about 50-60 minutes or until pastry is golden brown.

Kulebyaka

Kulebyaka is traditional Russian pie with filling. The pie is made from yeast dough and generally contains of several layers like cabbage, buckwheat, hardboiled egg, fresh or dried fish, mushrooms, onions or minced meat.

Pie is often cut into pieces, generously brushed with melted butter and usually served as a separate dish.

Here is a recipe of kulebyaka I usually make.

(Makes 1 pie)

Ingredients:

• For dough:

1 pack (7 gram) of dry yeast

1 glass of water or milk, lukewarm

2 eggs

1 teaspoon sugar

1 teaspoon salt

450 gram flour

100 gram butter, melted

• For filling

600 gram fish fillets

2 carrots, grated

2 onions, chopped

2 garlic cloves, minced

Salt, pepper to taste

2 tablespoons oil

Egg wash to brush over pastry

Butter to brush over pastry

Method:

For the dough:

In a large mixing bowl dissolve yeast and sugar in a warm water or milk; leave it for about 5 minutes.

Add eggs, salt; gradually stir in flour then add melted butter.

Knead dough until it stops sticking to the bowl and your hands.

Leave it to rise in the greased bowl in a warm place for about 1 – 1,5 hour or until doubled in bulk.

For the filling:

In a frying pan heat up oil over medium heat; add onions, garlic and carrots, sauté for 5-7 minutes or until onions are soft. Season with salt and pepper.

When the dough is doubled in bulk, transfer to a floured surface.

Divide into 2 parts; roll out each part, about 1,5 cm thick. Transfer one piece of rolled out dough to a baking tray.

Place fish fillets in the middle of the dough, season with salt and pepper then put onion mix on the top.

Cover with second piece of rolled out dough, smooth out edges; shape and decorate in any desired way.

Brush Kulebyaka with egg wash and bake in the preheated oven to 200 degrees C for about 30-35 minutes.

When the pie is done brush with melted butter.

Sheppard's Pie

Sheppard’s Pie is traditional English dish baked in an oven and a main ingredient is ground mutton or lamb. Vegetables are usually added such as carrots, peas or corn and topped with mashed potatoes.

Sheppard’s Pie also is also known as Cottage Pie just instead of lamb ground beef is used.

Here is my version of Sheppard’s Pie.

(Serves 4)

Ingredients:

250 gram minced lamb

250 gram frozen vegetables, thawed and chopped (I used carrots, cauliflower, zucchini, peas and celery)

1 medium onion, chopped

2 cloves of garlic, minced

1 can of chopped tomatoes

600 gram potatoes cut in chunks

2-3 tablespoon milk

2 teaspoon butter

Salt, pepper

1 teaspoon paprika

2 tablespoons fresh herbs

2-3 tablespoons of oil

30 gram cheese

Method:

Preheat oven to 200 degrees C.

In a frying pan heat up oil over medium heat; brown minced lamb.

Add onion, garlic and thawed vegetables; season with salt, pepper and paprika. Sauté for 10 minutes, then add canned tomatoes and continue to sauté for another 10 minutes.

In a saucepan boil potatoes for 20 minutes or until tender. When ready add butter, milk and mash the potatoes. Stir in fresh herbs.

Transfer lamb mix to a baking dish; top with potatoes.

Bake for 30 minutes then sprinkle with cheese and bake for further 10 minutes or until cheese is melted.